Breakfast on school mornings is usually rushed in my house. Everyone needs to leave at a different time, so anything I can prepare once and serve for the next few days makes the morning easier.
This chocolate raspberry baked oatmeal tastes a little like dessert, but it is made with rolled oats, banana, milk, and fresh fruit. Cocoa and dark chocolate give it a rich chocolate flavor, while the raspberries add enough tartness to keep it from being too sweet.
I bake it on Sunday, keep the leftovers in the refrigerator, and warm individual portions during the week. The kids get a breakfast they are happy to eat, and I do not have to start cooking before I have finished my first coffee.
Dark Chocolate Raspberry Baked Oats
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients
- 2 cups old-fashioned rolled oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ripe banana, mashed
- 1 large egg
- 1½ cups milk
- ¼ cup maple syrup or honey
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen raspberries
- ½ cup chopped dark chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish or a similar 2-quart baking dish.
- Add the rolled oats, cocoa powder, baking powder, cinnamon, and salt to a large bowl. Stir until combined.
- In a separate bowl, mix the mashed banana, egg, milk, maple syrup, melted butter, and vanilla.
- Pour the wet mixture into the bowl with the oats. Stir until all the oats are coated.
- Gently fold in 1 cup of the raspberries and most of the chopped chocolate.
- Pour the mixture into the prepared baking dish. Spread it evenly, then scatter the remaining raspberries and chocolate over the top.
- Bake for 30–35 minutes, until the center is set and the edges are lightly crisp.
- Let the baked oatmeal rest for 5–10 minutes before serving. Serve warm on its own or with yogurt, milk, or extra raspberries.
Tips
- Frozen raspberries can be added directly without thawing.
- Use certified gluten-free oats if needed.
- For sweeter baked oatmeal, add another tablespoon or two of maple syrup.
- The oatmeal will firm up as it cools, making it easier to cut into portions.
- Store leftovers in the refrigerator for up to four days and reheat individual servings in the microwave.
Frequently Asked Questions
Can I use frozen raspberries?
Yes. Add frozen raspberries directly to the oat mixture without thawing them. The baked oatmeal may need a few extra minutes in the oven.
Can I use a different fruit?
Strawberries, blueberries, blackberries, or cherries all work well with chocolate. Cut larger fruit into smaller pieces before adding it.
What can I use instead of banana?
Replace the mashed banana with ½ cup of unsweetened applesauce. Since banana adds sweetness, you may want to add a little more maple syrup.
Can I use dairy-free milk?
Yes. Almond, oat, soy, or coconut milk can replace regular milk. Use an unsweetened variety so the baked oatmeal does not become overly sweet.
Is this baked oatmeal gluten-free?
Oats are naturally gluten-free, but they can be processed alongside wheat. Use oats labeled certified gluten-free if you need the recipe to be completely gluten-free.
Can I prepare it the night before?
It is better to bake the oatmeal ahead and refrigerate it than to leave the unbaked mixture overnight. The oats can absorb too much liquid while sitting. Bake it, let it cool, and reheat portions the next morning.
How do I know when baked oatmeal is done?
The center should look set rather than wet, and the edges should be lightly crisp. A knife inserted near the center should come out mostly clean.
How do I store and reheat leftovers?
Cover the baking dish or transfer the oatmeal to an airtight container. Refrigerate it for up to four days. Reheat individual portions in the microwave with a small splash of milk.